Mexican-style salad
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4–6 as a side
Inspired by the ingredients of Mexico this colourful vegan salad is quick to put together and really packs a punch.
Based on 4 servings, each serving provides 355 kcal, 8.9g protein, 24.2g carbohydrate (of which 9.9g sugars), 22.3g fat (of which 4.5g saturates), 11g fibre and 0.3g salt.
Ingredients
- 1 small red onion (approx. 60g/2¼oz), quartered then thinly sliced
- 2 limes, juice and zest
- 400–450g tin sweetcorn, drained and lightly rinsed
- 400g tin black beans, drained and lightly rinsed
- 2 large ripe avocadoes, peeled, stone removed and cut into 2cm/¾in cubes
- 100g/3½oz cherry tomatoes, quartered
- 1–3 tbsp finely chopped green chilli
- 2 tsp heaped ground cumin
- 30g/1oz fresh coriander, stalks and leaves finely chopped
- 2 tbsp rapeseed or olive oil
- 1 Little Gem lettuce, washed, dried and leaves separated
- salt and pepper
Method
Place the red onion in a small bowl and mix in a generous pinch of salt and 1 teaspoon of the lime juice. Leave for 10 minutes, then drain out any liquid through a sieve.
In a large bowl add the red onion, sweetcorn, black beans, avocado, cherry tomatoes, 1 tablespoon green chilli, cumin, coriander, oil, lime zest and the rest of the lime juice (you should have at least 2 tablespoons). Season with salt and pepper and mix well. Check the seasoning and add more green chilli if you’d like it spicier.
Fan the lettuce leaves in a circle onto your serving plate, pile the sweetcorn mix on top and serve.
Recipe tips
If prepping this Mexican-style salad in advance, keep the avocado to one side and add on the day to keep it fresher for longer.
